Roots: Essential catalan cuisine according to El Celler de Can Roca (Cooking Librooks) 1st Edition
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- Item Weight : 1.63 pounds
- Hardcover : 184 pages
- ISBN-10 : 8493891029
- ISBN-13 : 978-8493891022
- Publisher : Librooks Barcelona S.L.L.; 1st Edition (December 23, 2011)
- Language: : English
- Best Sellers Rank: #4,215,520 in Books (See Top 100 in Books)
- Customer Reviews:
Top review from the United States
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If you're expecting the usual Spanish recipes, this isn't for you. These are different, with unusual combinations of some unusual ingredients. So if you can find the ingredients - if you can figure out what you need to look for! - this cookbook seems to the the authoritative one on Catalan cooking. (If you can get past recipes like "Blood and Onion.") Pinkmottle Woodwax turns out to be a mushroom, and the recipe, "Pinkmottle Woodwax in Salt," is for curing them in brine. But there's nothing that tells you what sort of animal or vegetable or mineral a Pinkmottle Woodwax is - I had to read the recipe to figure it out.
This cookbook appears to have been written for the Catalan cook. The version I got is a translation. It's by one of the most celebrated chefs in the region, who is regarded as the authority on Catalan cooking.
Nice food, though...
Top reviews from other countries
Catalan cuisine isn't something i'm very familiar with, loosely imagining it as influenced by Italy and France but not with a clear idea of what makes it "it" if tht makes any sense. This book is the perfect introduction, a fantastic selection of Catalan recipes delivered with generosity and passion. Interesting dishes that I'll be attempting before too long include lettuce omelette, cod with raisins and pine nuts, sardine rice, cuttlefish and potato stew and Duck with pears.
The book also introduces the classic Catalan techniques, culinary concepts and recipes that make it distinctive. A lengthy section on bread soups has given me extensive options for this simple, delicious and versatile principle and similarly the casserole noodle dishes have introduced a whole new kind of cooking that I had never really tried out.
Joan Roca's superb recipes are complemented by interesting "comments" sections after each recipe, where he explains the significance of many of the dishes and the cultural history surrounding them. So, for example, there's a recipe for bread with wine and sugar which, Roca explains, was often given to the youngest and oldest in the family as a tonic to whet the appetite, or simply eaten as an afternoon snack. The note then goes on to give a wide selection of other afternoon snacks that were popular in Catalan kitchens such as bread with apple and walnuts, toast with milk skin and sugar, bread with olive oil and sugar, bread with tomato and sausages, and many others.
It is a fantastic intro to a cuisine tat deserves to be more widely celebrated.
En general me pareció un poco soso como regalo.